Much has been said and written about the aromas of wine, taking into account that each person has a specific memory of the aromas that have surrounded them in their life and that influence when associating the different aromas. In addition, the sense of smell, like other skills, must be trained to develop fully.

Knowing the different aromas allows us to fully enjoy a wine and its tasting. It is very gratifying to discover all the aromas of the wine that allow us to know the type of grape with which it has been made, the aging time, its preparation…

The secret of the aromas of a wine are its molecules, groups of carbon atoms These aromas are generated during the ripening of the grape, the alcoholic and malolactic fermentation and during the ageing of the wine. We can divide them into 3 types:

Primary or varietal aromas. They are associated with the variety of grape, its cultivation area and even the Climate. These are fruity, herbaceous and floral aromas… that can be appreciated when the glass is brought close to the nose.

Secondary or fermentation aromas. They come from the alcoholic and malolactic fermentation of the wine through the yeasts and bacteria that intervene in it: lactic aromas , bakery, caramelized… and that can be appreciated by gently shaking the glass of wine.

Tertiary or aging aromas. They make up the bouquet, they are the aromas which is provided by the aging process in barrels and its subsequent maturation in bottles. This is the most complex stage and in it you can appreciate aromas of wood, honey, nuts, vanilla, balsamic, tobacco, leather, coffee…

Below, we tell you what the aromas of Tinto Federico wines are:

Tinto Federico Roble. Very powerful , with aromas of ripe red fruit (blackberries, raspberries, blackberries, etc.) from the variety and a certain spicy touch in its finish.

Tinto Federico Crianza. Very intense aromas of spices, with hints of vanilla and toast from the wood, still mixed with tones of ripe fruit, clean and complex.

Tinto Federico Reserva. Aromas of fruit, which give way to roasted tones with hints of vanilla, toast, leather, nuts, balsamic touches…

Tinto Federico Gran Reserva. Roasted, toasted aromas , nuts…

Go ahead, the best way to learn is by trying, looking for the differences in each wine. At first these aromas will be difficult to detect, but with practice you will learn and discover that wine does not just smell like wine.